The sponge base was mixed from 5.6 kg of eggs, 6.1 kg of butter, 6.1 kg of caster sugar, 6.1 kg of self-raising flour and 200 g of vanilla.

Once baked, the base was topped with a 12-kg disc of orange jelly and then covered in 15 kg of dark chocolate.

The Guinness World Records Editor-in-Chief, Mr Craig Glenday, was invited to a London pub to verify the mouth-watering achievement.

However, the bakers had trouble getting the giant cake up the stairs because it was so wide, and had to turn it sideways and risked snapping it in half before it was even measured.

Thankfully, the Jaffa cake remained in one piece and Craig was able to confirm a new record had been set.

Julian Carter, Head Baker at Hambleton Bakery, was thrilled: “It was a massive challenge, not least because I don’t think I’ve ever made a Jaffa Cake before. Getting hold of the ingredients was the first hurdle, and a board big enough to bake it on,” she said.

“Everyone had a lot of fun in the end. And to go into the Guinness World Records book is some achievement for everyone involved.”